adapted from Searching for Spice
Serves 2 (or one really hungry person)
Prep and cook time: 40 minutes
sweet potato: .20, onion: .15, other stuff: .10--guessing a bit here, I admit)
1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 chili pepper or a dash of chili powder (if you're a weakling like me)
1 tsp curry powder
1 sweet potato, diced
1 Tbsp red lentils, rinsed (I'm sure another variety of lentils would have rocked too)
1 1/3 C water
1/2 Tbsp tahini
salt to taste
cilantro for garnish, optional
a splash of coconut milk or cream wouldn't hurt either, but I was good with the soup as it was
Heat oil in a pot. Add onion and cook until tender. Add garlic, chili powder, and curry. Cook until fragrant (30-60 seconds).
Add sweet potatoes and lentils. Stir them around for a minute or so, then cover them with water. (This was Corina's instruction and I loved how instinctive it was; if you're not so into instinct, I used about 1 1/3 C water.)
Bring to boil. Then reduce to simmer, cover, and cook until sweet potatoes are tender--about 20 minutes, though maybe longer if you're doubling this recipe.
Add tahini and stir in until it dissolves.
Add salt to taste--I gave it several solid dashes.
I mashed the soup with a potato masher, although I'm sure you could leave it chunky or puree it.
Serve with cilantro, coconut milk, or cream. And save some for lunch already.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com